Peanut Chicken Dijon

1/4 c. butter, divided 

5 T. Dijon mustard, divided 

6 chicken breasts, boneless, skinless, and pounded thin 

1 1/2 c. finely chopped roasted peanuts, divided 

1/4 c. peanut oil 

1 c. sour cream 

1/4 c. chopped parsley 

1/4 tsp. salt 

1/4 tsp. white pepper 

In a saucepan over medium heat, melt 2 T. butter. Whisk in 3 T. mustard until smooth. Remove from heat. Brush chicken with mustard mixture, then coat using 1 c. chopped peanuts. In a large skillet over medium heat, melt remaining butter. Stir in oil. Add chicken, three pieces at a time, and sauté 3 minutes on each side or until done. Remove and keep warm. Discard butter, oil, and dark peanuts from skillet. Add sour cream and remaining mustard to skillet. Stir in parsley, salt, and pepper. Stir until smooth and heated through. Spoon a portion of sauce over each chicken breast. Garnish with remaining peanuts.